Thank you for filling out my Weeknight Simple poll for the recipe you wanted from my February batch. The Coriander Tofu bowl won with an overwhelming majority, so here it is!
The spicy coriander-ginger sauce at the heart of this bowl has been living rent-free in my head for years. I first encountered it while watching Season 1 of Padma Lakshmi’s Taste the Nation, in the episode on Indian cooking titled “Don’t Mind If I Dosa.” Madhur Jaffrey prepared chicken in this bomb green sauce, and I remember immediately wanting to recreate it.
I experimented with a few versions at home, since the exact recipe wasn’t spelled out, but something always felt slightly off. Then, I attended a fundraiser in NYC for SACSS, one of my favorite charities, and found myself bidding on a signed copy of Madhur Jaffrey’s An Invitation to Indian Cooking. I even got to take a photo with her - true fangirl moment!
And when I opened the book later, there it was - Cauliflower with Ginger and Chinese Parsley.
In this version, I adapt that vibrant sauce to coat tofu and serve it alongside a hot pink beet tzatziki that adds creaminess, color, and a cooling counterpoint to all that spice.
But first, join me in The Vegetarian Reset Masterclass on Friday, March 20th at 11am EST.
In this FREE masterclass, I’ll walk you through my 4-step system to help you build low-glycemic, high-protein vegetarian meals that are flavorful, satisfying and sustainable.
Whether you’re navigating the menopause transition, managing blood sugar, or simply tired of guessing what to eat, this session will give you practical strategies and tools to completely make over your meals and customize them to your needs.
You’ll Learn:
How to break down and understand the spectrum of vegetarian proteins in an intuitive way - I’m teaching this for the first time outside my course!
How to estimate your current protein intake as a baseline
How to layer diverse vegetarian proteins so that you don’t get tired of the same old Greek yogurt and tofu
My 4-step system that makes sure you’ll never need another recipe
You’ll walk away with concrete tips, inspiration, and a new level of confidence in the kitchen.
Coriander Tofu Bowl with Beet Tzatziki
Serves: 4
Ingredients:
1 lb extra-firm tofu[450g]
4 Tbsp + 1 Tbsp Yondu seasoning, divided, or tamari or soy sauce to taste
Beet Tzatziki
1 large beet(s)[400g] , peeled and grated
2 Tbsp. olive oil, divided
1/2 tsp + 1/2 tsp fine sea salt, divided
2 cups whole milk plain greek yogurt[440g] or dairy-free yogurt
2 large cloves garlic, minced
2 Tbsp. finely chopped fresh dill or mint
2 Tbsp. lemon juice, plus more to taste
½ tsp. freshly ground black pepper
2 Tbsp. cornstarch[16g]
avocado oil spray
2 Tbsp. olive oil
¼ cup finely diced onion(s)[40g]
2 tsp grated ginger
2 tsp grated or minced garlic
1 green chile(s), chopped and seeded to taste or jalapeno
1 packed cup finely chopped cilantro (coriander), about 2 medium bunches or 1 large
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
½ tsp ground turmeric
¼ tsp freshly ground black pepper
½ cup dry Basmati rice[90g] , cooked or whole grain of choice
1-1.5 Tbsp. lemon juice, to taste
Directions:
Step 1. Preheat the air fryer to 400°F/200°C or the oven to 450°F/230°C.
Step 2. Pat the tofu dry and cut into 1-inch cubes. Transfer to a bowl or zip-top bag (a reusable Stasher bag works well). Drizzle with Yondu seasoning or tamari and gently shake or toss with clean hands to coat evenly. Marinate for at least 15 minutes.
Step 3. Prepare the Beet Tzatziki - Heat a skillet over medium-high heat. When hot, add 1 Tbsp olive oil, grated beets, ½ tsp salt and cook, stirring, for about 10 minutes or until the beet is half- cooked (it will still have a crunchy texture). You may need to lower the heat to medium half-way through. Let cool, then mix the grated beets and all the remaining ingredients for the Beet Tzatziki together in a bowl and refrigerate until ready to serve.
Step 4. Open the bag and sprinkle the cornstarch over the tofu. Shake again to coat evenly. Transfer to the air fryer or oven and spray lightly with avocado oil. Air-fry for 6–8 minutes or bake for 8–12 minutes, until golden and crisp.
Step 5. While the tofu cooks, prepare the coriander sauce. Heat a medium skillet over medium heat. Add the olive oil and onions and cook, stirring often, for about 5 minutes. Add the ginger and garlic and cook for 30 seconds. Stir in the turmeric, cumin, coriander, garam masala, and black pepper. Add the remaining 1 Tbsp Yondu or tamari, cilantro, chiles, and lemon juice, and cook until the sauce thickens and everything is well combined, about 1–2 minutes.
Step 6. Add the tofu and toss gently to coat in the sauce. Cook until heated through.
Serve with basmati rice and beet tzatziki.
Nutrition per serving(see disclaimer)
Almost like a southeast Asian zhug...nice compliment with the pink beet hummus